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Indian-style baked chicken
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Spice up your chicken with homemade Indian marinade for finger-licking goodness. Pair with salad and flatbreads for a fun, interactive meal.
Ingredients:
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 2 fresh red chillies
  • 1 lemon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon tomato purée
  • 2 teaspoons natural yoghurt plus extra to serve
  • 8 free-range chicken pieces (thighs and drumsticks), skin on
  • a few sprigs of fresh coriander
  • extra virgin olive oil
Instructions:
  • Start by mashing the garlic into a paste using a pestle and mortar. Add finely grated ginger and mix well. Halve the chillies lengthwise, remove seeds, finely chop, and add to the mortar. Grate lemon zest and squeeze lemon juice into the mortar, then add spices, tomato purée, yogurt, and a pinch of salt. Slash chicken pieces, marinate, and refrigerate for at least 1 hour. Preheat oven to 200ºC/400ºF/gas 6. Transfer chicken to a baking tray, cover with foil, and bake for 40 minutes. Brush with leftover marinade, bake uncovered for 20 more minutes until golden. Mix yoghurt, coriander leaves, and oil. Serve chicken topped with coriander, alongside yogurt. Enjoy with flatbreads and a fresh salad.

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